These light and fluffy Cheese and Tomato Scrolls are made lighter with the addition of yogurt in the dough. They are rolled up and filled with chilli or tomato relish, bacon, herbs and cheese. A classic flavour combination that always hit the spot. Mix and match the flavours to what you want.
These Cheese and Tomato Scrolls are the perfect afternoon tea, light lunch or side kick to a hearty soup. Fill your kainga (home) with the most amazing aroma with these delicious body boys. Lightly season the pokenga (dough) with kūmene (cumin) and make it lighter with the use of miraka tepe (yogurt). The filling has a relish which can be either a chilli version, tomato or whatever flavours you love. Add some tīhi (cheese), pēkana (bacon) and herby goodness and it is all just perfect. Let’s take a closer look.
A simple breakdown of the Cheese and Tomato Scrolls recipe:
Start this recipe by combining wai (water), huka hāura (brown sugar) and īhi (yeast). Once it has activated, add puehu parāoa (flour), kūmene (cumin), tote (salt) and miraka tepe (yogurt). Knead the dough together and allow to rise, until doubled in size. Next, roll out the dough and top it with a mixture of our kīnaki (relish), pēkana ropiropi (streaky bacon), rauamiami (herbs) and tīhi (cheese). Finally, roll it up in to a to a log, cut in to equal pieces and rise again. Once risen bake until golden and then it is time to enjoy the fruits of your labour. Let me know if you make these and what flavour combinations you came up with.
Does pesto (penu amiami) and kirīmi tīhi (cream cheese) with a touch of kōrihi (spinach) sound a bit more like you? Ka pai – great, check out my Cheese and Pesto Scrolls.
Sweet porotiti (scrolls) to try:
Porotiti (scrolls) are one of my favourite breads to eat. So, why don’t you try these Custard and Raspberry Scrolls, they are truly special. Generally, people are drawn to a classic porotiti (scroll), filled with hinamona (cinnamon) and I have those for you too. The cinnamon scroll recipe in my Whānaukai Cookbook has been a favourite for many years. Following strongly behind are my Sticky Maple and Pecan Scrolls or my Gingerbread Scrolls. Which one draws you in? Check out some more parāoa (bread) recipes here.
Videography and photography taken by Sarah Henderson.
Cheese and Tomato Scrolls
Ingredients
The Dough – Te Pokenga
- 1 ⅓ C (330 ml) wai aromahana (lukewarm water)
- 2 ½ tbsp huka (sugar). This can be replaced with the same amount of honey or maple syrup.
- 1 small tbsp (8g) īhi horo (instant yeast). This can be swapped for 16 g Surebake yeast.
- 4 ¼ C (635 g) puehu parāoa kounga (high grade flour)
- 2 tsp kumene kuoro (ground cumin). This can be swapped for another spice or left out completely.
- 1 ½ tsp tote (salt, fine)
- ½ C (125 ml) miraka tepe (yogurt, unsweetened)
The Scroll Filling – Te Puku o ngā Porotiti
- 200 g pēkana ropiropi (streaky bacon). This can be swapped with ham or left out completely.
- ¾ – 1 C kīnaki hirikakā reka (sweet chilli relish). I use Anathoth. This can be swapped for tomato relish or caramelised onions.
- 3 tbsp pē tōmato (tomato paste). If you don't have any, no worries, leave it out.
- 2 riki amiami (spring onion, white and green part)
- 1 C (20 g) tāima moata (fresh thyme). This can be swapped for fresh basil or your favourite herb. Or swap it for 1 tbsp of dried herbs.
- Tote me te pepa (salt and pepper, to taste)
- 250 g tīhi kua waruwarutia (grated cheese).
Instructions
The Dough – Te Pokenga
- Add the wai aromahana (lukewarm water) and huka (sugar) to a large bowl. Stir to combine. Add the īhi and stir again. Leave for 5 minutes until it is activated and the īhi (yeast) has floated to the top.
- Add the puehu parāoa (flour), kūmene (cumin), tote (salt) and miraka tepe (yogurt) in to the yeast mixture.Using a bread and butter knife, mix it all together until a dough forms. Once the dough is roughly incorporated, it is time to knead the dough.
Kneading the dough – Te Mahi Pokepoke
- If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 – 10 minutes on low-medium speed.
- If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 – 12 minutes. Try not to add any extra flour when you are kneading. If it is super sticky, only add a tablespoon of flour at a time (up to 3 tbsp) and continue kneading. Remember, sticky dough is better than a stiff dough.
- Once the dough is lovely and stretchy (see the video for reference), mould in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover. Rise for 1 ½ – 1 ¾ hours, the dough should double in size.
Assembly – Mahi Porotiti
- Line a 30 cm x 25 cm tray with baking paper. Note: Try and use a tray this size so the scrolls bake evenly. If the scrolls are close-ish together on the tray they will rise better.
- If you are using pēkana ropiropi (streaky bacon), chop it roughly in to strips and fry until all of the juices have evaporated. Cool slightly.If you are using ham, cut in to chunks or tear it in to rough chunks.
- Once the dough has risen, lightly flour a table or bench. Roll out the risen dough to a 30cm x 40cm rectangle.
- Spread the kīnaki hirikakā reka (sweet chilli relish) and pē tōmato (tomato paste) on to the dough.
- Sprinkle the pēkana ropiropi (streaky bacon) and riki amiami (spring onion) on top.Add the tāima (thyme, or whatever herbs you are using) and the tīhi (cheese). Finish with a good dose of tote me te pepa (salt and pepper).
- Pōkaia te pokenga (roll up the dough).Cut in to 12 even pieces with a serrated knife and add to the prepared tray, making sure the scrolls are evenly spaced apart.
- Cover and rise again for 45 minutes.As it rises, preheat the oven to 170 °C.
- Once the scrolls have risen, place them in the oven.Bake for 28 – 30 minutes.
- Leave the porotiti (scrolls) to cool for five minutes before serving. These are best served warm. If you have any left over, store in a plastic bag or in a sealed container. Toast them under the grill the next day to bring them back to life.
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